Cabbage Beef Crescent Casserole Recipes

CABBAGE BEEF CASSEROLE

Steps:

• Brown ground beef in oil; add onion,green pepper, salt and rice.
• Slice cabbage in bottom of casserole dish; spread beef mixture over cabbage.
• Mix tomato soup and water; add tomato sauce.
• Pour over cabbage and meat.
• Cover and bake at 350° for 1 1/2 hours.

CHEESY BEEF CRESCENT CASSEROLE

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Add green beans, onion, and bell pepper. Cook until onion is tender, about 5 minutes; drain well and return to the skillet. Pour in tomato sauce and garlic powder and mix until well combined. Set aside.
• Press the crescent roll dough into the bottom and sides of an 8-inch pie plate to form an even crust.
• Combine Monterey Jack cheese and egg in a bowl. Spread 1/2 of the cheese mixture into the bottom of the crust. Top with all of the beef mixture. Finish with remaining cheese mixture.
• Bake in the preheated oven until egg is set and cheese is melted, 20 to 25 minutes. Serve hot.

CRESCENT BEEF CASSEROLE

Steps:

• Preheat oven to 375°. In a large skillet, cook beef over medium heat until no longer pink, breaking it into crumbles; drain and set aside. In the same skillet, heat oil over medium-high heat. Add zucchini, onion and green pepper; cook and stir until crisp-tender, 4-5 minutes. Stir in beef, tomato puree, oregano, salt and pepper; heat through., Spread mashed potatoes in an 11x7-in. baking dish coated with cooking spray. Top with beef mixture; sprinkle with feta cheese. , Unroll crescent dough. Separate into 4 rectangles; arrange 3 rectangles over the casserole. If desired, brush with egg wash. Bake until top is browned, 12-15 minutes. Roll remaining dough into 2 crescent rolls; bake for another use.

RUNZA CASSEROLE

Steps:

• Grease 9x13 pan.
• Cover bottom with 1 package of crescent rolls.
• Brown ground beef with cabbage and onions.
• Drain grease from ground beef.
• Combine ground beef, cabbage, and onion with cream of mushroom soup.
• Pour over rolls.
• Layer with swiss cheese.
• Open second can of crescent rolls layer over cheese, try to cover all cheese.
• Bake 350 degree oven for 20 to 25 minutes.
• MY CHANGES WAS:.
• 2 CANS OF CREAM OF MUSHROOM SOUP.
• 1/2 HEAD OF CABBAGE.

GROUND BEEF AND CABBAGE CASSEROLE

Steps:

• Preheat the oven to 400 degrees F (200 degrees C). Spray a casserole dish with cooking spray.
• Place diced tomatoes in a colander over a bowl. Let drain and retain the juice.
• Meanwhile, heat a large skillet over medium-high heat. Cook and stir ground beef in the hot skillet until browned and crumbly, 5 to 7 minutes. Transfer to a large bowl. Drain and discard most of the grease from the skillet.
• Cook onions in the remaining grease over medium-low heat until the onion is soft and beginning caramelize, about 15 minutes. Remove from the heat and add to the beef with drained tomatoes and condensed soup. Add some tomato juice if necessary to thin the mixture slightly.
• Place the cabbage in the prepared casserole dish, mounding it in the middle. Pour beef mixture over top and cover tightly with foil.
• Bake in the oven for 1 hour. Remove the foil and bake for 1 more hour. Remove from the oven and allow to cool for 20 minutes or so before serving. Serve hot.

CABBAGE HAMBURGER BAKE

Steps:

• In a large skillet, cook beef and onion over medium heat until meat is no longer pink; drain. Stir in salt. In a greased 2-1/2-qt. baking dish, layer half of the beef mixture, cabbage and soup. Repeat layers (dish will be full). , Cover and bake at 350° for 50-60 minutes or until cabbage is tender. Serve with a slotted spoon.